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Effect of olive leaf (Olea europea L.) extracts on protein and lipid oxidation in cooked pork meat patties enriched with n-3 fatty acids

Authors

  • Evropi Botsoglou,

    1. Laboratory of Hygiene of Foods of Animal Origin, Faculty of Veterinary Medicine, University of Thessaly, Karditsa, Greece
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  • Alexandros Govaris,

    Corresponding author
    1. Laboratory of Hygiene of Foods of Animal Origin, Faculty of Veterinary Medicine, University of Thessaly, Karditsa, Greece
    • Correspondence to:Alexandros Govaris, Laboratory of Hygiene of Foods of Animal Origin, Faculty of Veterinary Medicine, University of Thessaly, 224 Trikalon Street, 43100 Karditsa, Greece. E-mail: agovaris@vet.uth.gr

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  • Ioannis Ambrosiadis,

    1. Laboratory of Food Technology, Faculty of Veterinary Medicine, Aristotle University, Thessaloniki, Greece
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  • Dimitrios Fletouris,

    1. Laboratory of Milk Hygiene and Technology, Faculty of Veterinary Medicine, Aristotle University, Thessaloniki, Greece
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  • Georgios Papageorgiou

    1. Laboratory of Biological Chemistry, Faculty of Medicine, Aristotle University, Thessaloniki, Greece
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Abstract

BACKGROUND

The effect of olive leaf extracts on lipid and protein oxidation of cooked pork patties refrigerated stored for 9 days was evaluated. Patties were prepared from longissimus dorsi muscle of pigs, and dietary supplemented with linseed oil.

RESULTS

Results showed that dietary linseed oil modified the fatty acid composition of pork patties by increasing (P ≤ 0.05) n-3 (α-linolenic acid) and decreasing (P ≤ 0.05) n-6 (linoleic acid) fatty acids. Olive leaf extracts at supplementation levels of 200 and, especially, of 300 mg gallic acid equivalents kg−1 meat, delayed lipid oxidation by reducing (P ≤ 0.05) both primary (conjugated dienes and hydroperoxides) and secondary (malondialdehyde) oxidation products. They also inhibited protein oxidation in a concentration-dependent manner by reducing (P ≤ 0.05) protein carbonyls and increasing (P ≤ 0.05) protein sulfhydryls. In addition, they improved sensory attributes of the n-3 enriched patties.

CONCLUSION

Results suggested that olive leaf extracts might be useful to the meat industry as an efficient alternative to synthetic antioxidants. © 2013 Society of Chemical Industry

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